Name: Keema seekh meatballs
Prep time: 20 min
Cook time: 8 min
Total time: 28 min
Yield: 30 servings
Cuisine: Braai
Ingredients: 500.00 g lamb mince; 1.00 onion grated or very finely chopped; 5.00 ml masala meat; 5.00 ml garlic cloves, sliced; 5.00 ml fresh ginger crushed; 2.00 ml cumin ground; 2.00 ml turmeric; 2.00 ml coriander ground; 30.00 ml fresh coriander chopped; 30.00 pita breads mini; 250.00 g hummus; 30.00 g rocket leaves

Recipe Disclaimer

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Ingredients (12)

500.00 g	lamb mince
1.00	onion — grated or very finely chopped
5.00 ml	masala — meat
5.00 ml	garlic — cloves, sliced
5.00 ml	fresh ginger — crushed
2.00 ml	cumin — ground
2.00 ml	turmeric
2.00 ml	coriander — ground
30.00 ml	fresh coriander — chopped

To serve

30.00	pita breads — mini
250.00 g	hummus
30.00 g	rocket — leaves

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Method:

Mix all the ingredients for the meatballs and add 5ml salt. Form the mixture into bite-sized balls. Fry the meatballs or braai them over hot coals for about eight minutes, turning frequently so that they brown and cook evenly.

To serve, stuff each pita bread with a spoonful of hummus, a few rocket leaves and a meatball.

Cook’s tip

Make your own hummus by blending one tin of chickpeas, 15ml tahini, two cloves of
garlic, salt and freshly ground black pepper, in a food processor. Add olive oil to the mixture until the consistency
is to your liking.